Fried salmon fillet with spring salad

Ingredients for 2 servings:

• 500 g salmon fillet(s)
• ½ cucumber(s)
• 1 bell pepper(s)
• 3 mushrooms, white or brown
• 1 carrot(s)
• 4 cocktail tomatoes
• 1 head of lettuce, green
• ½ bunch chives
• 3 ½ tbsp oil (sunflower)
• 2 tbsp vinegar
• 1 ½ tbsp balsamic vinegar
• 2 tbsp sugar
• 2 pinches of salt
• 2 pinches of pepper
• 2 pinch(s) seasoning mix for salad
• 1 tbsp cream
• 20 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the salad, wash everything, and tear the lettuce (reserve two large leaves for decoration). Cut the peppers and carrots into sticks and quarter the tomatoes. Slice the cucumber and mushrooms. Salad dressing: Put the sugar, salt, pepper, and salad seasoning in a measuring jug. Add the oil and vinegar and top up with water (not too much). Add the cream. Mix everything well and season to taste. Toss with the green salad and let it marinate. Salmon: Heat a little butter or oil in a pan and sear the salmon on each side (about two minutes). Then cover the salmon with aluminum foil and return it to the oven for another ten minutes at about 150°C. Arrange the salad on a plate with the vegetables and salmon.